Northwest History. State History. State of Washington, Government. State Land to Printing Office. General.

POTATO BREAD AT STATE PRISON; SAVES WHEAT; TASTES GOOD, TOO
Substitute Finds Favor With Both Men and Officials at Institution.
Potato bread as a substitute for wheat flour bread, and as one means of conserving the wheat supply of the nation, is being used almost exclusively at the Washington state penitentiary, Walla Walla, where it is immensely popular with the inmates, as well as officials.
The saving in flour is appreciable, and when it is considered that the prison farm produces practically all of the potatoes required, the saving to the state is no small item.
The potato bread was tried largely as an experiment at the prison, and the first test proved so satisfactory that variations in the recipe were tried, and the same perfected to such an extent that the potato bread is on the daily menu.
Save the Wheat.
"We have used it on our own table for a month or six weeks," said Warden Henry Drum Monday at Walla Walla, speaking of the new bread, "and we like it. It is palatable, does not dry out like wheat flour bread, and makes much better toast. The cost, of course, depends upon the price of potatoes where one has to purchase all ingredients, but in the case of the prison is a saving because we grow our own potatoes, and have to buy wheat flour."
Warden Drum explained, however, that the object of the food conservation campaign is to save the nation's supply of wheat so far as possible, and that potato bread was recommended as a substitute for the other, even if the costs were greater. At prevailing prices, it is estimated that potato bread can be used at a smaller cost than wheat flour bread.
The recipe from which the potato bread used at the prison is made, follows:
Potato Bread Recipe.
Five pounds flour; 2 ounces compressed yeast. Lukewarm water for soft dough; let stand over night. The day before making bread, boil five pounds of potatoes - when cooked put water and potatoes through sieve. In the morning add the above to soft yeast, then about five pounds flour. Use more water if necessary. Small handful salt. Put this stiff dough to raise, when ready make into loaves. Sugar and lard may be added if desired.

Click tabs to swap between content that is broken into logical sections.

POTATO BREAD AT STATE PRISON; SAVES WHEAT; TASTES GOOD, TOO
Substitute Finds Favor With Both Men and Officials at Institution.
Potato bread as a substitute for wheat flour bread, and as one means of conserving the wheat supply of the nation, is being used almost exclusively at the Washington state penitentiary, Walla Walla, where it is immensely popular with the inmates, as well as officials.
The saving in flour is appreciable, and when it is considered that the prison farm produces practically all of the potatoes required, the saving to the state is no small item.
The potato bread was tried largely as an experiment at the prison, and the first test proved so satisfactory that variations in the recipe were tried, and the same perfected to such an extent that the potato bread is on the daily menu.
Save the Wheat.
"We have used it on our own table for a month or six weeks," said Warden Henry Drum Monday at Walla Walla, speaking of the new bread, "and we like it. It is palatable, does not dry out like wheat flour bread, and makes much better toast. The cost, of course, depends upon the price of potatoes where one has to purchase all ingredients, but in the case of the prison is a saving because we grow our own potatoes, and have to buy wheat flour."
Warden Drum explained, however, that the object of the food conservation campaign is to save the nation's supply of wheat so far as possible, and that potato bread was recommended as a substitute for the other, even if the costs were greater. At prevailing prices, it is estimated that potato bread can be used at a smaller cost than wheat flour bread.
The recipe from which the potato bread used at the prison is made, follows:
Potato Bread Recipe.
Five pounds flour; 2 ounces compressed yeast. Lukewarm water for soft dough; let stand over night. The day before making bread, boil five pounds of potatoes - when cooked put water and potatoes through sieve. In the morning add the above to soft yeast, then about five pounds flour. Use more water if necessary. Small handful salt. Put this stiff dough to raise, when ready make into loaves. Sugar and lard may be added if desired.